Kitchen notes · a little help before you start
Black Pepper Chicken Stir Fry
Black pepper has plenty to say in this chicken stir fry. Its warm bite runs through a glossy sauce, with crisp-looking peppers and celery alongside the chicken.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Set the chicken aside
Cook the chicken through first and transfer it to a plate while the vegetables cook in the skillet.
2. Dissolve the cornstarch
Stir the sauce ingredients together until the cornstarch dissolves before the sauce reaches the hot skillet.
3. Add aromatics late
Let the vegetables cook down a little, then add ginger and garlic during their final minute of cooking.
Get to know the ingredients
Coarse ground pepper
Use the coarse ground pepper in the sauce, alongside the soy sauce, oyster sauce and other seasonings.
Shallots or red onion
The sliced shallots have a listed red onion alternative; either goes into the skillet with the vegetables.
Divided oil
Keep the oil divided between cooking the chicken and cooking the vegetables after the chicken is removed.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Black Pepper Chicken Stir Fry
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Sauce and rice
Return the chicken, stir in the prepared sauce and serve over white or brown rice once thickened.
A little more help as you go
A quick final stir
Have the sauce ready before returning the chicken; it thickens quickly once it reaches the skillet.
Vegetable options
You can replace peppers or celery with other vegetables you enjoy, though they may need more sauce.
A few questions you might have
Why is the cornstarch divided?
A small portion coats the chicken, while the remaining portion dissolves in the sauce to thicken it.
Can I use tamari?
Gluten-free tamari is listed as an alternative to low-sodium soy sauce in the prepared stir-fry sauce.
When do I add the honey?
Whisk it into the prepared sauce with soy sauce, oyster sauce, pepper, rice vinegar, cornstarch and water.
Should the chicken stay in while the vegetables cook?
Remove the cooked chicken to a plate, cook the vegetables, then return it when you add the sauce.
What tells me the vegetables are ready for aromatics?
They should brighten in color and begin cooking down before ginger and garlic go in for the final minute.
Any more cooking tips?
This is a good recipe for meal-prep as the flavors actually taste better as it sits. Feel free to swap out the peppers or celery for other veggies you’ve got on hand that need to be used up. Depending on the veggies you use, you may need to double the sauce ingredients to make sure there is enough!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: littlespicejar.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
